Vegan Gluten-free Dairy-free No Refined Sugar Raspberry Ice-Cream Recipe - Himbeer Eiscreme Ohne Kristallzucker Rezept

Raspberry Ice-Cream (Vegan, No Refined Sugar, No Cashew, No Coconut)

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While I already have a recipe for raspberry ice-cream, or should I say nice-cream on my blog,  this recipe here is rather rich and extra creamy. It’s a real eye candy too 🙂

This recipe for raspberry ice-cream is as always vegan, gluten-free and without refined sugar. And this time it is also free from cashews or coconut! The secret ingredient is blanched almonds.

I recommend to use an ice-cream maker for this recipe, but you could also make it in a high-speed blender or simply freeze it and stir every now and then. For instructions on how to make it in a high-speed blender please look here.

Makes approx. 1.5 liter:

3/4 cup (105g) blanched almonds, soak for at least 8 hours in water then rinse and drain
1 1/4 cup (180g) dates, pitted and diced
4 cups (1000ml) water
200g raspberries

a handful of raspberries for garnish

Preparation:

1. Place all ingredients but the raspberries in a high-speed blender and blend until smooth.

2. If you wish to add a few almond cream swirls into the ice-cream, take aside about 1/2 cup of the almond cream.

3. Add raspberries and blend until smooth.

4. Transfer to ice-cream maker and let churn until it is firm enough.

5. Place one layer of raspberry ice-cream into a glass container. Then drizzle with almond cream and extra raspberries. Continue until ice-cream, almond cream and raspberries are finished.

6. Place in freezer to firm up a little more. If you let it in the freezer for longer, allow it to defrost for half an hour or so before serving.

Enjoy! 🙂

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